Ingredients :
2 cod fillets ( or any white fish fillets) about 8oz each; 1/4 tsp sea salt;
freshly ground pepper
For the topping : 1 egg white; 1/4 tsp sea salt; 1/4 cup Japanese mayonnaise;
1 Tbsp purple onion or shallot, minced; 1/4 tsp dried dill weed
Directions :
Preheat oven to 425 F. Season the fish fillets with salt and pepper, arrange in a
greased baking dish. Beat egg white until stiff peaks formed, fold in the mayonnaise,
onion and dill weed until just mixed. Spoon over the fish. Bake uncovered for
about 15 - 20 minutes or until the topping is puffed and golden.
Serve with boiled Shanghai bok choy.
Boiled Shanghai Bok Choy :
1/2 lb Shanghai bok choy; 1 tsp sea salt; 2 cups water; 1 tsp oil;
1/2 Tbsp butter or margarine
Wash and trim the bok choy, cut into quarters. Heat the oil together with
the water and salt, bring to a boil, add the bok choy, cover and cook for
4 minutes. Drain, add the butter, stir slightly until the butter melts.
Arrange in a serving plate.
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